Bittman's recipe includes kale, and blending a vinaigrette with shallots. He also calls for roasting squash halves before cutting the flesh into cubes. Mine doesn't, I didn't, and I don't. But the essence is the same. I cubed my squash before roasting, didn't blend my dressing, and omitted the kale in the recipe, though I did serve a side dish of kale along with the squash. And my recipe does list measurements, for those of you who panic at the thought of kitchen improvisation (too much pressure!)...

I love the way the sweet squash is balanced by the tangy red wine vinegar. And I savor bites that have some good shallot chunks in there! And I revel in how quick and easy it is. Plus, it looks beautiful in my green bowls!

Thanks for the inspiration, as always, Mr. Bittman. Your column will be missed. But your recipes will live on. Can't wait to see what you do next.

Preheat the oven to 425 degrees and position a rack in the middle. Line a baking sheet with parchment. Peel and deseed the squash, and cut into 1" cubes (roughly). Toss with a splash of extra virgin olive oil, and spread on the prepared baking sheet. Grind some pepper over the top, and sprinkle with crushed sea salt.

Place the squash in the oven, and roast for about 30 minutes, or until the squash is fork tender and beginning to caramelize slightly.